CW Florida Quarantine Cookbook

Lynda Smith | Tampa Healthy Stuffed Peppers

Ingredients

8 peppers w/ tops cut off, seeded, and ribs removed

Worcestershire sauce 1 tsp salt, Himalayan salt preferred ½ tsp black pepper 1 cup shredded cheese (I mix mozzarella and cheddar) 1 cup cooked rice (I prefer wild rice or long grain white rice)

1 lb.. grass-feed ground beef Tops of peppers, diced small

Brown ground beef in 14-inch skillet, drain, put aside. Using the same pan, spray the bottom with cooking spray and add onions, mushrooms, and eggplant, keeping each in its own section (do not stir together) and add salt and pepper. Cook for about 10 minutes. Add Worcestershire sauce for taste. Mix all ingredients together and stuff peppers on top. You can pat the mixture down. 8 ounces of button or portobello mushrooms, rinsed and diced ½ eggplant, peeled and cubed ½ cup onion, diced 14-ounce can of diced or chopped tomatoes Preparation

Bake at 350 degrees for 30 minutes, but five minutes before it’s done, add the cheese on top.